There are certain recipes you should just know when you’re in a pinch, or about to have a guest over, or a sexy hunk-a hunk – a over for a last minute meal. Oh the joys of not having a cooking gene spliced into your existence! It’s okay, though. We got you here at Millennial Mania. We went ahead and gathered up some ingredients so you could get this meal rolling and done in about 15 minutes (much longer if you don’t/aren’t good at multitasking, or you have the attention of a squirrel. Like 30 minutes long, hunty.)
So, you’re gonna need some ingredients. These can vary based off of what you like to eat and how you like to eat it. Obviously, don’t throw meat in there if you’re a vegetarian/vegan, or if you’re allergic to onions…you get the picture (hopefully).
Note: Know that you can change the ingredients below to fit your needs. You can personalize this, just don’t expect the same results in cooking time or taste. Understood?
We listed what we used specifically for this particular batch of spaghetti. Like for seasoning we grabbed the Goya seasoning with the pepper added (you can grab it at Publix or Harris Teeter). Coconut oil was our preference, but you can grab one that’s cheaper or closer to you if you’re balling on a budget (we’ve been there boo boo). Different noodles, meats, and vegetables can also be added to get the types of spaghetti you prefer…but again…we’re rolling with the ingredients we posted below.
- Barilla whole grain thin spaghetti
- Classico italian sausage spaghetti sauce
- 3 tsp of coconut oil
- Goya Adobo seasoning with the pepper
- 4 – 5 baby bell peppers
- 3 slices of red onion (to have about a 1/2 cup to a 1 cup in total)
- 2 cloves of garlic
- 1lb of Perdue ground chicken
- 1 pan to cook your chicken
- 1 pot to cook your spaghetti
Chick Dish Ingredients
- Pink himalayan salt
- Cracked black pepper
Let’s get ready to rumbleeeee! Over in this corner, we have the flavorful INGREDDDDDIENNNTTTSSSS! And in the other corner…our new contender. They’re new to the kitchen, but they’re spicy and ready to ground to hammer town…MILLENNIAL MANIICCCCC Woman and/or Man!!!
- Let’s chop up your vegetables first. You’ll need to remove that hard outer layer on your garlic and if you don’t know how you can get the 411 >> here. After you mince your garlic, get to chopping up your onions and peppers. Oh baby, chop chop chop!
- Get your pot and fill it 2/3 of the way with warm or hot water. Then pop in 2 – 3 shakes of salt in the water. That helps to get the water boiling quicker. Turn on the burner to about 8 or 9.
- In your pan, put in that 3 tsp of coconut oil in the pan and turn that burner up to 4 1/2 or 5. You don’t want the oil to burn, but you do want to get that started while you get your meat prepped to use.
- Once the pan is hot, cut open your ground chicken and place it inside of the pan. It should start to sizzle. What you’re looking for is for the chicken to turn from pink to this tan color. Let your chicken sizzle and then you can sprinkle your seasoning over it (don’t taste anything, yet). Let that stay with the top half on for about 2 – 3 minutes.
- Go ahead and get a spatula to start breaking up the meat in the pan. Keep tossing the meat around and continue to let it cook for another 2 – 4 minutes.
- By this time, your water in the pot should be at a rolling boil. Go ahead and grab your noodles, break them in half, and toss them in the water. They’ll be done in about 6 – 7 minutes, so you’ll need to be quick if you want everything to cook at the same time.
- Add your veggies to your cooked meat. Then toss everything around again, add a bit more seasoning (give everything in the pan a light sprinkle), and then toss everything around one more time. You’ll put the top fully on the pan and let it cook for a bit.
- Note: What you’re looking for is for the onions to change from a bright purple to a dull purple that’s note crunchy (it’ll be soft in the pan – you can use the spatula to poke at it). Let cook for another 5 minutes tossing around every now and again.
- At this time you can go ahead and pop a strainer over your spaghetti pot to put your broccoli in to steam it, or you can put your broccoli in a separate pot with some water and start boiling it until it turns bright green. Like the color of the FaceTime app on a Mac/iPhone. (It should take about 5 – 7 minutes).
- Check your veggies and meat. Toss them a bit more and chop/ground up the larger pieces. You’re looking for any pink. You don’t want pink…uncooked meat is not tasty in this sense and we don’t want you to get salmonella. If you would like, take a bit to taste test and see if you need more salt or pepper. (Do it at your own risk.)
- Another heavy indicator that everything is done, is that most of the oil will be gone out of the pot and it will really sound like a concert of snap, crackle, and pop in the pan. There may be some browning at the bottom of the pot and the meat may be browning as well where it stuck to the pan.
- If the meat is no longer pink, go ahead and pull it off the stove and put it on a stove eye that’s turned off.
- By this time, your noodles should be limp and ready to strain. Grab the pot off of the stove and strain the water out of the noodles. Then place those noodles in the meat/veggies. Mix it all up, and then add the spaghetti sauce. Then toss and mix it all up.
- SERVE IT UP!
What are some substitutions and ways you make your spaghetti uniquely you? Splurge away in the comments below me good manic, matey!